Prep 15 mins
Cook 3 hrs 30 mins
This pizza is atypical of white pizza in our northeastern Pennsylvania area. It is extremely popular at our Church's Annual Fair. The par-baked crust uses a pizza stone to finish it off.
- 2 1⁄2-3 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (3/4 ounce) package dry yeast
- 8 ounces water
- 1⁄4 teaspoon oregano
- 12 slices American cheese
- 12 slices mozzarella cheese
- 12 slices muenster cheese
- 1 tablespoon rosemary, seed not ground
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- Please keep in mind that the cheeses do not have to be sliced thickly - that's a matter of taste. Also, the dough may be prepared by hand. However, I use a food processor which is much quicker and produces a light pizza crust.
- Place the package of dry yeast along with the sugar in one (1) cup of warm (not hot) water. Let stand about 5 minutes.
- Add 2 1/2 cups of the bread flour to the processor bowl along with the salt and oregano.
- While the processor is on, slowly pour the yeast mixture down the feeding tube and process for about 1 to 2 minutes until the dough comes away from the sides. It will be quite sticky. Remove the top and check to see if the dough is heavy. If it is heavy replace the top and add a couple tablespoons of water.
- Lightly oil a large bowl. Turn the dough over so that the top of the dough is slightly oiled. Cover with a clean cloth and plastic.
- Let raise for approximately 1 1/2 to 2 hours.
- Meanwhile, using about 1/8 of a cup of "peanut oil", grease a cookie sheet with sides (12"x17").
- Place the dough onto the cookie sheet and using your fingers, stretch the dough in place evenly. If it springs back, stretch for a while then let it rest and go back to finish.
- Cover dough again with cloth and let raise til more than doubled. This is what makes the crust light and crispy.
- Par-bake the crust on 350 degrees for 10 minutes.
- Remove the crust from the oven and let cool.
- Ready to Bake:.
- Place the pizza stone on the bottom of the range if gas; if electric, on the bottom grate of the stove.
- Preheat oven to 350.
- Brush the top of the pizza shell with a little olive oil.
- Layer the cheeses. Sprinkle with the Rosemary and black pepper. Drizzle some olive oil.
- Using a pizza peel, shuffle the pizza onto the stone and let bake about 8 to 10 minutes until cheeses are melted and bottom is golden brown and crispy.
- Remove with a pizza peel to a large wire rack. Let cool a minute or two. Cut into desired pieces.
Excellent White Pizza! Just like we used to get form "Babes Pizza" back in the late 70's and earlly 80's. I'm from N.E. Pa and I was looking for a recipe just like this as the art of white pizza seems to have been lost here. Wonderful flavor, bakes light and tasty, not for those with a concern for high fat though.
I didn't make the dough, just using a package of dough from the store. I sprinkled oregano on the pizza as I'm not fond of rosemary. The pizza was just excellent with all of those cheeses.